Greens with Berries and Lime-Basil-Cherry Vinaigrette

This recipe creates one of the most flexible and satisfying salads I have ever eaten —  sweet, salty, crunchy and herbaceous. I serve this alongside a great crusty bread or add savory grilled chicken or steak to transform it into a hearty main entree.

Serves 6-8

Ingredients:

1/4 cup pecans (or your choice of nut)
1 tablespoon fresh lime zest
1/4 cup Raimondo Winery Persian Lime Olive Oil
3 tablespoons fresh lime juice
1 tablespoons Raimondo Winery Basil Olive Oil
3 tablespoons Raimondo Winery Dark Cherry Balsamic Vinegar
1 tablespoon honey
1/4 cup chopped fresh basil
3 tablespoons chopped green onions
Salt and pepper
8 cups spinach, Romaine, arugula, or your choice of greens
2 cups your choice of berries —  we used raspberries and strawberries.
4 ounces of feta or blue  cheese, crumbled

Directions:

Combine lime zest and juice, olive oils, vinegar, honey, and fresh basil in blender or food processor, and puree until smooth. Season with salt and pepper to taste. Place greens, green onions,  and berries into large bowl. Add dressing and toss to coat well.  Top with nuts and cheese and serve immediately.

Recommended Wine Pairing: 

2008 Raimondo Winery Sangiovese Rose

2010 Raimondo Winery Verdelho